The 'Ohana Grill Cookbook

By Robillard and Dawn Sakamoto Paiva

“Features fifty easy and ?ono (delicious) recipes that range from classic local fare . . . to veggies, fish, salads and even desserts. . . . So simple and tasty!” —Catherine Toth Fox, HAWAI?I Magazine

Experience a taste of the island life in your own backyard with fifty flavor-packed and family-friendly barbecue recipes, including Grilled Garlic Shrimp, Soy Maple Salmon, and much more! You don’t have to go on vacation to enjoy the tropical flavors of the Pacific! With The ‘Ohana Grill Cookbook, you can have your own personal luau every night with delicious recipes made for your outdoor grill.

Written by two Honolulu-based writers, this book uses their island upbringing to explore the diverse cultures and flavors that make up Hawaiian grilling. ‘Ono (delicious) recipes include:—Grilled Mahi Mahi—Kalua Pork Quesadillas—Grilled S'mores—And much more! Whether you’re new to lighting the grate or an experienced BBQ chef, these accessible recipes will bring the flavors of Hawai‘i to your taste buds, regardless of where you live.

“It's hot out, a good time for cooking outside, which is great timing for Adrienne Robillard's cookbook on isle-style grilling.” —Betty Shimabukuro, Honolulu Star-Advertiser

“This is a book worth getting . . . filled with easy to follow recipes, beautiful photographs of very sumptuous and delectable food.” —Ken Fong, Asian America: The Ken Fong Podcast

• Language: English
• Publisher: Open Road Integrated Media
• Release date: Sep 29, 2020
• ISBN: 9781646040650

Book preview

Cover: The ‘Ohana Grill Cookbook, by Robillard and Photos by Sakamoto PaivaThe ‘Ohana Grill Cookbook by Robillard and Photos by Sakamoto Paiva, Ulysses Press

In loving memory of my grandmother, Dora Gin, who welcomed generations of friends and family to her kitchen, where she generously shared both food and wisdom, and who always made time to listen. I miss calling you on the phone and hearing your cheerful hello! And to my mother, Lily Robillard, who taught me that ketchup is not just for hot dogs.

—Adrienne Robillard

To my husband, Derek, and my mom, Janet, for their boundless patience and helpful advice—not just where this book was concerned, but in life, too. And to my dad, Boyde, for not grumbling too much when I kept stuffing the fridge with piles of grilling ingredients and leftovers.

—Dawn Sakamoto Paiva

INTRODUCTION

The summer after college graduation, when my boyfriend (now husband) and I were camping at Kahana Bay on O‘ahu’s North Shore, I grilled for the first time. It was nothing fancy because we had just enough in our budget for charcoal, matches, cold beer, chips, and hot dogs. We didn’t really need much else, except ketchup, my favorite condiment, which we kept chilled in a cooler I borrowed from my dad.

I grew up in Kailua on the windward side of O‘ahu. When I was in the fourth grade my mom won a Nissan Sentra from the local Union ’76 station. She’d been filling up the tank to drive to the Job Corps, where she taught business skills when she wasn’t carting me and my brother to soccer practices, hula, children’s choir, and art lessons. As a single parent, she was often strapped for time and bought ready-to-eat huli huli chicken right off the smoking grill whenever we saw it for sale on the side of the road. She’d put some rice in the rice cooker, steam some broccoli, and we had dinner. Our generous neighbor and lifelong friend planted banana trees in our side yard, and with the existing mountain apples, mangoes, and strawberry guavas that grew there, we always had fresh snacks on hand.

Despite living on the mainland for many years, Hawai‘i has always been home, the only place I’d ever buy Spam musubi and sushi rolls from 7-Eleven. When my elementary school friend and his wife were looking for a family to rent their house in Kailua, right down the street from my former elementary school and up the street from the house where my mom made mahimahi for us on Friday nights growing up, I took it as a sign. From there a plan to move back fell into place, and I relocated to Hawai‘i in 2017.

Since that first grill session at Kahana Bay, my husband, Dan, and I have barbecued on a classic Smokey Joe we kept behind our apartment in San Francisco, a series of Weber Go-Anywhere grills we took camping across California, and a number of backyard gas grills. Nowadays we have a larger grocery store budget and more mouths to feed, but we still enjoy the simplicity of grilling hot dogs.

I hope you enjoy the opportunity to experience the taste of island life in your own backyard with this collection of handpicked traditional recipes.

Types of Grills

In Hawai‘i we have the good fortune of being able to grill just about any day of the year. Disposable barbecues sold at grocery stores are ideal to take to the beach or park. Shops sell ready-made kebabs strung with beef, chicken, pork, shrimp, vegetables, and fish. I grill primarily with gas, but any of these recipes works on a charcoal grill or your stovetop using a grill pan or skillet, though cook times may vary.

Grilling can simplify meal planning in today’s busy world. There are often fewer dishes to clean than with stovetop cooking, and certainly fewer pots and pans in play. There’s more time to talk story, to slow down, and to inhale the aroma of the meal you’re making. All you have to do is heat and oil a clean grill, cook your food, and enjoy.

Before You Get Started

A clean grill is essential for safety and the best flavor. Locate and check the fat trap and clean it out. If your grill uses aluminum trays in the trap, keep extras on hand so you can replace them as needed.

Preheat the grill to high, allow it to heat for 10 minutes, and then brush the grate clean with a stainless steel brush. Scrape off anything that was left behind from the last use. Then oil the grate by putting some high-heat oil (like canola oil) into a plastic container, absorbing the oil with a folded paper towel—not to the point of saturation, but just enough oil so that it won’t drip off the paper towel.

Using a pair of tongs, move the oiled paper towel across the grate. This will help ensure that whatever you’re grilling doesn’t stick.

Tools and Supplies

Grill